The Golden Tap Awards voting season is upon us, and during this time beer lovers in the province get talking. And this year is no different, so Ontario beer writers Ben Johnson, David Ort and I decided to record a podcast to discuss some of the issues of the past, present and future of the Awards. Show More Summary
In the remote mountains of the Japanese island of Shikoku, an old woman makes soba noodles by hand from locally grown buckwheat. It's ancient technique that is adapting to modern times.
To help dairy farmers hurt by a glut, the USDA said this week it'll buy $20 million worth of cheese and give it to food banks. But we eat so much of the stuff, that's hardly a drop in the bucket.
According to a new study, the nation's first soda tax succeeded in cutting consumption of sugar-sweetened beverages. But there's uncertainty about whether the effect will be permanent.
What will a fair, inclusive good food movement look like? Five women debate at the Commonwealth Club.
When food shortages struck San Francisco, wily entrepreneurs raided the dangerous Farallon Islands for protein-rich eggs from seabirds. In the process, they destroyed both wildlife and each other.
Slaughterhouses, while safer than decades ago, are some of the country's most hazardous workplaces. They are fined by the government for safety violations, but those fines may not be big enough.
To international foodies, the Rocas are rock stars of haute cuisine. This summer, they've bolted their restaurant in Spain to cook gourmet pop-up meals in five cities over five weeks.
In Japan, a country rich with visual storytelling, food has skyrocketed as a genre of manga — and the stories often depict a struggle for self-improvement.
Sales of food labeled "non-GMO" are booming, and it's starting to annoy organic food companies. They see the non-GMO label as cut-rate competition that doesn't deliver what shoppers imagine.
"Nobody can soldier without coffee," a Union cavalryman wrote in 1865. Hidden Kitchens looks at three American wars through the lens of coffee: the Civil War, Vietnam and Afghanistan.
With so many breweries opening up nowadays (620 did in 2015 according to the Brewers Association), it is sometimes hard to get excited for a specific one to debut. But there was much excitement this summer when Cruz Blanca, the newShow More Summary
Nothing is simple in Mideast relations. Not even hummus. Lebanon, Israel and Palestinians are entangled over who owns the dish. Not even the title of world's largest hummus platter settled the matter.
The proposal will require food companies to disclose their GMO ingredients, but that information doesn't have to be on the packaging. It's a compromise, and neither side is all that enthused.
Americans buy twice as many packages of bagged salad greens as heads of lettuce these days. Is the bagged stuff just as good? If it gets you to eat more leafy greens, yes.
Before Anthony Bourdain, Mario Batali, or even Alice Waters, there was X. Marcel Boulestin T here is one thing above all you must avoid when making an omelette," advised the chef in a thick Anglo-French accent, "and that is an inferiority...Show More Summary
As more chefs experiment with microorganisms to transform ingredients and create new flavors, fermentation has gone from ancient preservation technique to culinary tool du jour.
Beyonce got $50 million to push Pepsi. Justin Timberlake: $6 million in a deal with McDonald's. A study describes the lucrative deals celebs popular with teens and young adults inked to sell food.
Supermarket tomatoes have a terrible reputation. But the industry is evolving. More than half of supermarket tomatoes now are grown in greenhouses or "shade houses," and flavor is improving.
A new report from the National Academy of Sciences knocked down some pro-GMO claims, such as that they've boosted crop yields, and urged federal agencies to change the way these foods are regulated.